Cinnamon Rolls with Dried Cranberries and Pecans

By Chris Scott


  • Yield:

    Makes 2 Dozen Rolls
  • Course:

    Breakfast


Ingredients

For the Rolls:

  • 2 cups milk
  • 1/2 cup water
  • 1/2 cup water
  • 1/2 cup butter
  • 1/3 cup cornmeal
  • 2 teaspoons salt
  • 7 cups all purpose flour
  • 2 eggs

For the Filling:

  • 1/4 cup butter
  • 1/2 cups sugar
  • 2 tablespoons ground cinnamon
  • 1 cup dried cranberries
  • 1 cup chopped pecans

For the Topping:

  • 2 cups packed brown sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 cup chopped pecans

Directions

  1. For the Rolls: In an Anolon Accolade saucepan, combine the first six ingredients, bring to a boil, stirring frequently. Set aside to cool to 120- 130 degrees. In a separate bowl, combine 2 cups of flour and yeast. Add cooled cornmeal mixture, beat on low until smooth. Add eggs and 1 cup of flour, mix for 1 minute. Stir in enough of the remaining flour to form a soft dough.
  2. Turn the dough onto a floured surface, knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled in size. About an hour.
  3. For the Topping: Combine the first three topping ingredients in a saucepan, bring to a boil, stir occasionally. Pour into a greased baking pan. Sprinkle with pecans, set aside.
  4. For the Rolls (Continued): Punch dough down, divide in half. Roll each into a rectangle, Spread with softened butter. Combine cinnamon and sugar, sprinkle heavily over butter. Sprinkle cranberries and pecans. Roll up dough from one side. Pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut side down into the sticky baking pans. Cover and let rise in a warm place until nearly doubled. About 30 minutes.
  5. Bake at 375°F for 25 minutes or until golden brown. Remove from oven and let cool about 1 minute. Invert onto a serving platter